Preheat the oven

Set your oven to 350°F (175°C) and line a baking tray with parchment paper.

Important tip: Always preheat the oven. Cold ovens make sad cookies.

Mix the dry ingredients

In a medium bowl, whisk together:

Flour

Baking soda

Salt

Set this bowl aside while we deal with the buttery goodness.

Cream butter and sugars

In a large bowl, beat together:

Softened butter

Granulated sugar

Brown sugar

Mix until the texture looks light and fluffy. This step helps give cookies that soft bakery-style texture.

Add egg and vanilla

Crack in the egg and add the vanilla extract.

Mix until smooth and creamy. The dough should look glossy and slightly thick.

Combine wet and dry ingredients

Slowly add the dry ingredients into the butter mixture.

Stir gently until a soft cookie dough forms. Don’t overmix—cookies prefer a chill attitude.

Fold in blueberries and chocolate

Gently fold in:

Blueberries

White chocolate chips

Be careful here. Blueberries are delicate little things and can burst if you go full Hulk-mode with the mixing spoon.

Scoop the cookies

Scoop about 1½ tablespoons of dough for each cookie and place them on the baking tray.

Leave space between them—cookies like their personal space while baking.

Bake

Bake for 10–12 minutes, or until the edges turn lightly golden.

The centers may still look soft. That’s perfect. They’ll firm up as they cool.

Cool (if you can wait)

Let the cookies cool for about 5 minutes on the tray.

Or eat one immediately and accept the consequences of hot chocolate chips. Your call.